Post by mandie68 on Mar 18, 2012 23:45:16 GMT -5
• Egg Substitutions
If you are vegan or don’t tolerate eggs because of allergies or other health conditions, you can use the following substitutes. Some of the baked goods in this book use these
items and others are formulated without them. I list these substitutions here so you can adapt your own recipes to be egg-free if you wish. Egg-free baked goods are best
eaten on the same day.
• Flaxseed Meal: Mix 1 to 3 teaspoons ground flax meal with 1 cup of boiling water until smooth and let stand 10 minutes to soften and become gelatinous. Use ¼ cup per
large egg called for in baking. It works best when replacing one egg but not as well when replacing three or more eggs because it adds lots of fat. Refrigerate leftovers
for a week, tightly covered. It can be used in cakes, cookies, breads, and muffins that mask or complement flax’s nutty flavor and slightly darker color. I prefer golden
flaxseed because of its lighter hue, but it tastes the same and has the same nutrients as brown flax. Refrigerate flaxseeds or flax meal to maintain freshness.
• Egg Replacer Powder: Fine white powder by Ener-G Foods or Bob’s Red Mill. Follow package directions, but I use twice as much powder as water, then use ¼ cup of
this mixture for each large egg. Use for baking that doesn’t rise very much such as bars, cookies, and snack cakes.
• Soft-Silken Tofu: Puree ¼ cup soft-silken tofu in a blender, mash it with a fork, or beat it with an electric mixer along with the other liquid ingredients in the recipe.
• Modified Tapioca Starch: Although it isn’t a true egg replacer, Expandex, a brand of modified tapioca starch, compensates for eggs’ absence by increasing the rise,
improving the texture, and extending the shelf life of baked goods—all without altering
If you are vegan or don’t tolerate eggs because of allergies or other health conditions, you can use the following substitutes. Some of the baked goods in this book use these
items and others are formulated without them. I list these substitutions here so you can adapt your own recipes to be egg-free if you wish. Egg-free baked goods are best
eaten on the same day.
• Flaxseed Meal: Mix 1 to 3 teaspoons ground flax meal with 1 cup of boiling water until smooth and let stand 10 minutes to soften and become gelatinous. Use ¼ cup per
large egg called for in baking. It works best when replacing one egg but not as well when replacing three or more eggs because it adds lots of fat. Refrigerate leftovers
for a week, tightly covered. It can be used in cakes, cookies, breads, and muffins that mask or complement flax’s nutty flavor and slightly darker color. I prefer golden
flaxseed because of its lighter hue, but it tastes the same and has the same nutrients as brown flax. Refrigerate flaxseeds or flax meal to maintain freshness.
• Egg Replacer Powder: Fine white powder by Ener-G Foods or Bob’s Red Mill. Follow package directions, but I use twice as much powder as water, then use ¼ cup of
this mixture for each large egg. Use for baking that doesn’t rise very much such as bars, cookies, and snack cakes.
• Soft-Silken Tofu: Puree ¼ cup soft-silken tofu in a blender, mash it with a fork, or beat it with an electric mixer along with the other liquid ingredients in the recipe.
• Modified Tapioca Starch: Although it isn’t a true egg replacer, Expandex, a brand of modified tapioca starch, compensates for eggs’ absence by increasing the rise,
improving the texture, and extending the shelf life of baked goods—all without altering